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Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their…
From soda water to sarsaparilla, you ll find easy-to-follow instructions for more than 60 traditional and modern soft drink recipes in the book Homemade Root Beer, Soda & Pop by Cresswell. A great book to have if you have kids (making soda is a great party event!).
The Lore of Still Building by Gibat is a fun guide on the production of alcohol for food and fuel. If you are thinking about building a still or are just interested in the history of it, this book is a must-have.
ll around the world, the public’s taste for fermented cider has been growing more rapidly than at any time in the past 150 years. And with the growing interest in locally grown and artisanal foods, many new cideries are springing up all over North America, often started up by passionate amateurs who want to take their…
Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation is the first cookbook to widely explore the culinary magic of fermentation. The book covers vegetable ferments such…
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